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Well duh don't cook your pizza in a vacuum
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Jul 29, 2021 21:56
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The Dyson Pizza Sphere...
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Jul 29, 2021 22:04
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Submarine Sandpaper posted:Water is the enemy of mallard so less browning in a vacuum. There's more to it though like you may just get larger blisters with higher hydration/larger bubbles, so more browning in a neopolitan. ok this is what I sort of guessed, I'm cooking in a home oven so there's no crazy temp differences if it blisters up an inch or something
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Jul 29, 2021 22:36
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large hands posted:It's unlikely you ran out of gas, the ooni will run forever on a small tank. Angling it so wind doesn't blow into the opening is essential for sure, as is a turning peel, imo. Yeah, that’s also what I think, but since the tank was low, and I’d never experienced a blow out before, I jumped to conclusions. So yeah lessons learned, butt against the wind, for sure. bolind fucked around with this message at 06:28 on Jul 30, 2021 |
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Jul 30, 2021 06:25
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KinkyJohn posted:What will diastatic malt powder do to a pizza dough? It converts complex carbs into . . . simpler complex carbs and further into simple carbs (dextrose) (beta and alpha amalyse). Homebrewers that work with grain will keep some on stand by to rescue a mash that is not converting starches into brewable sugars. It gives the yeast fast food meals instead of making them work for it so you get better performance from your yeast. If you aren't compensating for that, then you can overproof and whack your gluten. People talk about it giving a sweet flavor but I tend not to add enough for that. I don't notice it. I suspect I could do something hilarious there if I used a Homebrewer mash schedule on the flour and turned a bunch of it into dextrins. Hmm... I like to throw a little in when working with whole wheat and rustic flours in particular.
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Jul 30, 2021 08:56
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Yeah, the alpha and beta amylase don’t denature until they get above about 168F (alpha goes lower, beta a bit higher iirc). The optimal temps for brewing are between 144 and 160 or so. Outside that range they act slower the cooler it gets. So you may be able to use it in a longer ferment, but I’ve never bothered either way. I’d expect that what would happen is that they’ll break some of the dextrins into saccharides. Then they’ll be available to the yeast to consume and they’ll get consumed like adding any other simple sugar to the dough. Trying a brewer schedule wouldn’t work though, there wouldn’t be enough enzymatic power in such a small amount of malt powder to convert much of anything. And wheat flour being unmalted it wouldn’t add any to the equation.
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Jul 30, 2021 16:11
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Got some fresh figs from a friend in the neighborhood... The Fig and Pig - fresh figs, burrata, prosciutto with a saba swirl on sourdough!  
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Jul 31, 2021 05:48
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I'm trying my sourdough for pizza tonight, and the fermentation has been much different from normal pizza dough. Aside from more time left out to initially proof and more time out before baking, it's smelling amazing and is nice and soft. It was difficult to gauge hydration, and while I estimated a 1:1 ratio from the starter, I needed more flour to get it to have a more regular consistency still. It was also wetter and softer than a normal dough, so it managed to stick to my peel. My stick blender also decided to stop working, so sauce didn't get blended and was inconsistently soupy. Still tasted good, but I need to find a better cheese, this one is not geat and it got in the way of the crust tasting amazing.
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Aug 2, 2021 05:14
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trying out a few pizzas in the new oven     
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Aug 2, 2021 05:24
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goku i won't do what u tell me
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Jhet posted:Yeah, the alpha and beta amylase don’t denature until they get above about 168F (alpha goes lower, beta a bit higher iirc). The optimal temps for brewing are between 144 and 160 or so. Outside that range they act slower the cooler it gets. So you may be able to use it in a longer ferment, but I’ve never bothered either way. I’d expect that what would happen is that they’ll break some of the dextrins into saccharides. Then they’ll be available to the yeast to consume and they’ll get consumed like adding any other simple sugar to the dough. It didn't stop me from trying hahaha! I used a slow cooker to raise it up with my bbq thermometer keeping tabs on things. All it really did was dry out the dough, but the dough was already pretty dry. Pumpernickel is something else. I didn't notice much change in sweetness, but my wife and I could at that bread now. Maybe it did a little? We're not typically good with rye in any form and I only did this because I had this bag to use up.
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Aug 2, 2021 06:36
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  Somewhat redeemed myself cooking up a lunch for the missus.
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Aug 3, 2021 12:23
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gently caress it I think I'm going to get a Koda.
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Aug 3, 2021 17:22
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bolind posted:
looking good, is that the 16? i'll probably trade up from my 12 one of these days
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Aug 3, 2021 18:42
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knox_harrington posted:gently caress it I think I'm going to get a Koda. I hemmed and hawed all summer and should've just gotten it in the spring. No regrets, it's fairly easy to get good results and tons of fun. large hands posted:looking good, is that the 16? i'll probably trade up from my 12 one of these days Yup, that's the 16. I keep asking myself if I could've gone with the 12. Do you feel it's getting too small?
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Aug 3, 2021 19:22
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KRILLIN IN THE NAME posted:Anyone here used the breville pizzaiolo before? They're normally $1250AUD down here but on sale at the moment for $999AUD. Been keeping an eye on em since they finally got around to releasing em in australia but debating whether to pull the trigger on one. My current oven is one of these bad boys, which is not bad but wondering if an upgrade would be worth it I have one and I love it. The downsides are that it’s expensive and that it doesn’t get as hot as a gas or wood oven. That’s a problem if you want to make a proper Neapolitan pie. The upside is that it heats up quickly and I can use it indoors in any weather. If I had to rely on an outdoor oven I wouldn’t make pizza in cold or wet weather, which is when I want it most! And it makes excellent NY style and modified Neapolitan pies. I’ve been working on Trenton-style thin crust tomato pie lately, and it works great for that.
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Aug 3, 2021 21:53
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bolind posted:I hemmed and hawed all summer and should've just gotten it in the spring. No regrets, it's fairly easy to get good results and tons of fun. I would like to make bigger pizzas and also feel like the 2 sided heat would be easier to manage. That being said the 12 in its little carrying bag is great for taking places
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Aug 3, 2021 22:15
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large hands posted:That being said the 12 in its little carrying bag is great for taking places I've been leaning towards the 12 for this reason. I have dreams of whipping it out on a camping trip. Is that realistic with the 12? e: does it work directly on a plastic folding table, or would I need to put some plywood or something in between the oven and table in that case? Splinter fucked around with this message at 22:54 on Aug 3, 2021 |
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Aug 3, 2021 22:48
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Zombie Dachshund posted:I have one and I love it. The downsides are that it’s expensive and that it doesn’t get as hot as a gas or wood oven. That’s a problem if you want to make a proper Neapolitan pie. The upside is that it heats up quickly and I can use it indoors in any weather. If I had to rely on an outdoor oven I wouldn’t make pizza in cold or wet weather, which is when I want it most! And it makes excellent NY style and modified Neapolitan pies. I’ve been working on Trenton-style thin crust tomato pie lately, and it works great for that. Nice, thanks! I ended up getting one a few mins after I made that post lol. it's a beast for sure
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Aug 3, 2021 23:28
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EVERY. NIGHT. IS. PIZZA. NIGHT. 
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Aug 5, 2021 08:36
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Splinter posted:I've been leaning towards the 12 for this reason. I have dreams of whipping it out on a camping trip. Is that realistic with the 12? It's really, really well insulated and I don't notice much heat a few inches away from it. It's super portable and I've taken it to friends' houses etc. You could easily take it to the beach/car camping although I wouldn't bring it on a hike.
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Aug 5, 2021 15:19
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First go with the Kodi. The pizza immediately caught fire and I found it difficult to time when to get it out. Also a bit tricky to launch the pizza? Anyway it is delicious and a learning experience.  69% hydration with a 14% poolish and 24 hour cold fermentation. Oh also I made the sauce with drained San marzano tomatoes and a little can of tomato purée, plus salt, sugar and oregano. It's thicker than previous attempts which seems to work better.
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Aug 7, 2021 18:11
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Still a solid pie. Would.
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Aug 7, 2021 18:20
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I prefer a cooked sauce because I like a sweeter, less acidic sauce - standard recipe is some Pastene Kitchen Ready tomatoes, salt, dash of sugar, oregano, stick blend and cook for 30 minutes or so.
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Aug 8, 2021 18:10
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I've been experimenting with flour and figured I'd post. I am satisfied with how well really cheap AP flour behaves if I augment with some gluten and cold ferment. I do know that it's not as good without the cold ferment and it's especially poor without adding gluten. I mean, it's not even cheap bread flour. I intend to do a few pies with Sonoran flour as a counterpoint to using really cheap AP flour. I've been keeping a stash of it for tortillas and it has a very nice flavor. If angel's sing when people are eating that pizza then I have to consider it for people I like because that poo poo's expensive. Well, the artisanal stuff I get is expensive, but I believe I can order huge sacks of it online for much less. I've been pondering if I just want to replace my all-purpose with it. If I didn't have time to cold ferment, then I still prefer a bag of type 00. It's a very fast, consistent flour for pizza. Regarding whole wheat: I didn't like the handling and performance of 100% whole wheat. I got a rise on the crust when I baked it, but it didn't take to hand forming until I knocked it down with a roller for a bit. I already had boosted gluten content so think the matrix was just too poor from the bran. However, 50% still handles surprisingly well and I think I'll keep that option for a crust. It also does give a different flavor and works well with robust toppings. I don't know if it was this thread or the bread thread where somebody brought up rice flour for the peel, but I tried it last night and was pretty impressed. I think I do prefer it over semolina.
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Aug 8, 2021 20:44
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here's my blender-and-done recipe: 28oz canned crushed tomatoes (I like Cento) 1 tsp salt 0.5 tsp sugar pinch dried basil pinch dried oregano 1 tbsp Secret Aardvark habanero hot sauce The Aardvark is key - just enough to to give a pleasant heat to the pizza. My toddler scarfs it down so I know the mixture isn't actually hot. Aardvark is tomato based so it doesn't shift the sauce's flavor profile.
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Aug 8, 2021 21:01
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knox_harrington posted:First go with the Kodi. The pizza immediately caught fire and I found it difficult to time when to get it out. Also a bit tricky to launch the pizza? Anyway it is delicious and a learning experience. The Something Awful Forums > Discussion > Goons With Spoons > Romancing the [Pizza] Stone: The pizza immediately caught fire
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Aug 9, 2021 14:57
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Y'all I am having issues with my zas. I continually have my cheese greasing out, which is not appetizing. What should I be using to avoid this? I also think I have been using too much dusting flour to keep my pizzas from sticking, and my bottoms aren't really crisping up nicely... just kinda depressing weekend of pizza making.
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Aug 9, 2021 15:49
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Would making my own mozzarella to go on my homemade pizza be too far down on the autism spectrum?
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Aug 9, 2021 20:26
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I think it would suck unless you really like margs and are pumping out some already near perfect pies. Unless you use the whey in the dough
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Aug 9, 2021 20:31
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ShaneB posted:Y'all I am having issues with my zas. I continually have my cheese greasing out, which is not appetizing. What should I be using to avoid this? your cheese is getting blasted with too much heat before the rest of the pie is done. im not sure exactly what kind of pizzas you're making but you can try heating the top of the pie less, pre-cooking the crust, shielding the cheese with more toppings, or putting colder cheese on it before baking.
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Aug 9, 2021 20:35
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PokeJoe posted:your cheese is getting blasted with too much heat before the rest of the pie is done. im not sure exactly what kind of pizzas you're making but you can try heating the top of the pie less, pre-cooking the crust, shielding the cheese with more toppings, or putting colder cheese on it before baking. Well this fuckin' Ooni is really goddamn hot.
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Aug 9, 2021 20:51
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KinkyJohn posted:Would making my own mozzarella to go on my homemade pizza be too far down on the autism spectrum? YMMV, but when I made my own mozzarella, I learned that for just a little more money and a whole lot more effort, I could make moz that was almost as good as store bought. I only did it because I had some homegrown tomatoes and basil, so I wanted a pizza entirely from scratch. It was not worth the trouble, but I'm glad I did it.
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Aug 9, 2021 20:59
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ShaneB posted:Well this fuckin' Ooni is really goddamn hot. I preheat at full blast then turn down the flames for the actual cook. An IR thermometer helps. But yeah the ooni can get way hotter than you need it to but that's why it's adjustable. I find I turn every ten seconds if I'm going for a high temp Neapolitan style.
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Aug 9, 2021 21:10
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KinkyJohn posted:Would making my own mozzarella to go on my homemade pizza be too far down on the autism spectrum? It’s way better to find someone who makes it semi-locally and go buy it from them. Check a farmers market. Mozzarella is delicious and fairly temperamental to make and not entirely worth the effort for a really small batch. Quality of milk selection is also very important as you can’t hide anything in an aging process.
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Aug 9, 2021 21:12
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large hands posted:I preheat at full blast then turn down the flames for the actual cook. An IR thermometer helps. But yeah the ooni can get way hotter than you need it to but that's why it's adjustable. I find I turn every ten seconds if I'm going for a high temp Neapolitan style. I adjust it to the lowest setting before I cook, and turn a lot as well. It's been a bit frustrating honestly, it's always hot. I've been trying to maybe do it wrong with neopolitan dough but pretty new york style toppings.
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Aug 9, 2021 21:17
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ShaneB posted:I adjust it to the lowest setting before I cook, and turn a lot as well. It's been a bit frustrating honestly, it's always hot. So if your bottom isn't cooking you probably aren't getting the stone hot enough. As far as the cheese breaking I don't think I've had that issue before. Do you have a picture? What kind of cheese are you using?
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Aug 9, 2021 21:39
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large hands posted:So if your bottom isn't cooking you probably aren't getting the stone hot enough. As far as the cheese breaking I don't think I've had that issue before. Do you have a picture? What kind of cheese are you using? The stone heats at full blast for a half hour and my IR thermometer (which stops at 700F, because I am an idiot) maxes out long before I put a pizza on. Not sure how I can get it hotter than it is, unfortunately. I'll take a photo next time but I have tried various brick mozzarella full fat that I shred myself. I used a pre-shredded that performed just terribly this weekend.
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Aug 9, 2021 21:41
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I use whole milk mozzarella and I don't think I've ever seen it grease out.
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Aug 9, 2021 21:47
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No idea why your crust isn't cooking if the stone is that hot. I'd start by maybe following a recipe from Ooni exactly and sticking to it until you work out the kinks. Also try part-skim mozz or just a sprinkle of Parm under your toppings with a scant few pieces of fresh mozz. Either way if you're trying for new York style with dry cheese you're going to need to bring the heat down.
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Aug 9, 2021 21:47
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Consumers generally cannot get a hold of unpasteurized milk. If you're lucky you might find unhomogenized milk, but generally you will be using rather unsuited milk and having to add a bunch of calcium chloride and various cultures to even get a passable result. It doesn't seem worth it to me.
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Aug 9, 2021 23:48
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